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Smoked Stuffing
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A flavorful smokey twist on the classic Thanksgiving stuffing, this smoked stuffing will delight your guests!
April
Prep Time
15
minutes
minutes
Cook Time
37
minutes
minutes
Total Time
52
minutes
minutes
Serving Size
10
Servings
Equipment
Mixing Bowls
Ingredients
8
Cups
Dried Sourdough Bread Cubes
3
Cups
Chicken Broth
1
Red Onion
diced
3
Celery Stalks
diced
2
Large Eggs
4
Tablespoons
Salted Butter
1/2 stick
1
Tablespoon
Fresh Sage
1
Tablespoon
Fresh Parsley
minced
1
Teaspoon
Fresh Rosemary
1
Teaspoon
Fresh Thyme
1
Teaspoon
Celery Seed
1
Teaspoon
Ground Black Pepper
1
Teaspoon
Salt
Instructions
Preheat your smoker to 350°F and prepare for an indirect cook. Spray a 3 quart casserole dish with cooking spray.
In a medium skillet over medium heat, melt the butter.
Saute in the onion, celery, sage, rosemary, thyme, celery seed, salt and pepper until the onions turn translucent or about 5-7 minutes.
In a small mixing bowl, lightly beat the eggs.
Place the bread cubes in a large mixing bowl and pour the lightly beaten eggs over the bread cubes.
Add the sauted veggies and herbs to the large mixing bowl followed by the chicken broth.
Gently, fold the ingredients until they are fully combined and the bread cubes are nicely coated with the mixture.
Pour the stuffing mixture into the prepared casserole dish and spread evenly being careful not to mash the bread.
Sprinkle the fresh minced parsley over top.
Place the stuffing in the smoker, uncovered, and cook for 30 minutes.
Serve immediately!
Notes
To Make in the Oven: Cook at 350°F for 30 minutes.
I used oak for this recipe but pecan or hickory are also excellent choices.